蛋清蛋白质降压肽的化学及酶稳定性研究  

Stability of Antihypertensive Peptides from Egg White Protein to Chemicals and Enzymes

作　　者：于志鹏[1] 赵文竹[1] 于一丁[1] 刘博群 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2010年第9期23-26,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z329)

摘　　要：以血管紧张素转化酶抑制活性为指标,通过Plackett-Burman设计研究影响蛋清蛋白质降压肽化学稳定性的因素,同时考察蛋清蛋白质降压肽在模拟胃肠道环境中的抗胃蛋白酶和胰蛋白酶裂解的稳定性。结果表明:pH值、温度、光照、空气、贮藏肽溶液的质量浓度、巴氏灭菌处理、超声波及镁离子等因素对蛋清蛋白质降压肽的化学稳定性影响不显著(P>0.05);蛋清蛋白质降压肽经胃蛋白酶和胰蛋白酶水解后活性由46.0%分别下降为13.0%和4.0%,对胃蛋白酶和胰蛋白酶均没有良好的耐受性。The stability of antihypertensive peptides from egg white protein to chemicals was evaluated by Plackett-Burman design and its stability in mimic gastrointestinal environment was also investigated by determining angiotensin converting enzyme activity.Results indicated that pH,temperature,light illumination,stock peptide concentration,Pasteurization treatment,ultrasonic treatment and magnesium ions had no significant effect on the stability of antihypertensive peptides.However,the stability of antihypertensive peptides was sensitive to pepsin and trypsin.The activity of antihypertensive peptides decreased to 13.0 % and 4.0 % from 46.0 %.

关 键 词：蛋清蛋白质 肽 稳定性 血管紧张素转化酶 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]